Overseas Pinoy Cooking

Ensaladang Guso, Kinilaw na Guso . Guso is one of the more popular Pinoy edible seaweeds , the other two are Lato and Pokpoklo . Guso is usually comes in bright green but there are other variety of lesser green to greenish brown or red. It looks like small leafless branch, it is gelatinous but I would say it is crunchy and stiff.   Ensaladang Guso, Kinilaw na Guso is usually served with grilled or fried fish or meat. To make my Ensaladang Guso, Kinilaw na Guso , after washing and rinsing the Guso seaweed is blanched in a boiling water for two to three minutes. At his time the color will change to olive green. Then a vinegar dressing made up of with strips of ginger, chopped tomatoes, red onions, salt and native vinegar, tuba or cane vinegar is added Here is how I made my Ensaladang Guso, Kinilaw na Guso . Ingredients: 1 bowl guso, trimmed 1 large onion, peeled, chopped 2 pcs tomatoes, chopped 2 thumb sized ginge...

Kinilaw na Lato. Lato is a type of seaweed, has green colored tiny bulb like grapes attached to a thick stem. Back in the province, we regularly have lato or guso on the table. But in Manila where fresh lato or any other seaweeds is rarely seen in the market people don’t even know what it is. That is why lot of city people really don’t like eating seaweeds not unless of course you are from or live along the seashores. Lato salad is rich in iodine so with other seaweeds. For those who want to try this dish here is the recipe of my kinilaw na lato. Enjoy. Ingredients: 1/2 kilo lato 1 small size onion, diced 2 small size tomato, diced 1 thumb size ginger, chopped into small strips kalamansi salt Method: Clean lato of debris and trim spoiled parts and thick stems, rinse with running water, drain and keep chilled in refrigerator for 10 to 15 minutes before serving. In the meantime prepare dressing by mixing onion, tomato, ginger and season with a ...